Tipping (and not of cows)

Before becoming a server, I wasn't the best tipper in the world. In fact, my girlfriend told me a story yesterday about one time when we went to dinner and the guy who served us knew her. After we left, he essentially told her how I was a lousy tipper and that she shouldn't have anything to do with me as a result. In all honesty, I don't know what I left him, but I can proudly state that I have since become a better tipper.

Now, I'm not going to judge those people who don't tip well. They likely don't know, as I didn't. That nice couple with a baby the other night who left me NO tip, or those girls at lunch who order never-ending soup, salad and breadsticks, making me run around constantly and who consistently leave me $1.00 tips, or even the girl yesterday who left me $0.61. I think a lot of people just don't understand that one of the rules of dining out at a real restaurant (aka not McDonald's) is that you are supposed to tip your server.

Many people (even my dad until I told him recently) don't know how much servers make. Take a wild guess. Most people say "minimum wage." Wrong. Want to know what I make an hour? $2.16.

That's right - I only make two bucks an hour, and the rest of my salary is made up from tips. Ever wonder why there's a gratuity added on to parties of eight or more? Because sometimes people won't tip unless it's added into the bill. People keep asking the waiter for more stuff, making them run back into the kitchen time and time again, and then leave their thanks in the form of sixty-one cents tacked onto the bill.

And at Olive Garden, it's even worse. In order to guarantee people receive good service, as per company policy, servers are only allowed to serve three tables at a time (at many restaurants, servers often have 5 or 6 or even more tables). That makes sense at the OG. At other restaurants, you only take their order and bring out their drinks and (maybe) their meal - often someone else even does that for them. Those restaurants don't have the revolving salad and breadsticks that the OG has, which requires more running back to the kitchen. Now, this higher level of service (the server will even always try to be the one who brings out your food, unlike other restaurants) should translate into higher tips...but it doesn't. Especially in Provo.

The common law of tipping is 15%. Not 10%. Not $5 regardless of the size of the check (my friend got a $5 tip on a $100 bill yesterday). Tip generously - especially if you received great service. In Provo, remember that the people serving you are often poor college students, just like you. If you can't afford to leave a generous tip (at least 15%), don't go out to eat. Go to McDonald's. And definitely do not insult the server by telling them their service was only worth about sixty-two cents. They're working hard to ensure you enjoy your dining experience.